Choose very ripe peaches for the seed to release easily. Have ready a buttery pie crust. Here is a good one from Sono: 2 1/4 cups all-purpose flour, 2 teaspoons sugar, 1 teaspoon coarse salt; cut in 2 sticks unsalted butter (1 cup); a tablespoon at a time, work in approximately 1/4 cup iced cold water. Flatten into 2 discs and chill for 1 hour before use.
Beat 2 large eggs then whisk in 3/4 cup sugar, 1 cup milk, 1 tablespoon flour, pinch of salt, and 1 teaspoon peach-flavored brandy. Lay peaches onto the pastry shell; pour over the liquid. Sprinkle top with ground cinnamon if desired.
Bake in a 400 degree oven on the very lowest rack for 45 to 50 minutes. Make sure that the custard is set firm around the peach halves so there isn’t liquid running.
Brush peach tops with a little bit of butter. Serve warm.
Leave a Reply